When it comes to food, everyone must be salivating. Mozi once described it like this: "Today is not what it used to be. It is rich in people and thinks the food is delicious, steamed, fish and turtles. " Dai people mainly live in the arc zone near the border in the west of Yunnan Province. Dai cuisine is characterized by sour and spicy taste, pleasant and appetizing, and it will not thicken when cooking. Then, come to the Dai culture and see what the Dai cuisine has.
Dai cuisine is characterized by sour and spicy taste, easy conversation, appetizing and no thickening when cooking. The choice of materials is also unique. In addition to a wide variety of Yunnan local vegetables, precious fungi in Dai dishes, many cauliflowers and insects can be used in dishes.
Mi Nan
Anyone who has been to Daijia Bamboo House will taste the food in the Dai language "Mi Nan". Mi Nan is actually a kind of sauce. For example, "Nanmibu" is a kind of sauce made of crabs. When making, chop the crab meat, put it in an iron pot, add a proper amount of salt, mix well and cook until the water is dry. Sun dried crab paste for later use. When eating, use a salt stick to grind green pepper, coriander, garlic and a proper amount of salt, and mix them evenly to serve.
Xiangmaocao grilled fish
When the Dai people cook fish, they often make it into sour fish or roasted citronella fish, in addition to making fish chops (that is, grilled fish and mashed into mud, mixed with coriander, etc.). ), grilled fish, white sauce eel and so on. Grilled fish with citronella is a A Dai-style dish. The method is to add onion, ginger, pepper and other seasonings to the washed fish, then wrap it with citronella and barbecue it on the fire. When roasted, the aroma is overflowing, and the roasted fish is fragrant and delicious.
Steamed pork with leaves
Shaped like a palm, the meat is soft and crisp, smells of pepper and tastes sweet. The method is to peel pork, wash it, chop it up, put it in a pot, cut onions, garlic and green peppers, tie citronella into a knot, sprinkle salt and pepper, mix it with chopped meat, then divide it into several portions (usually one or two), wrap it with banana leaves and steam it in a steamer.
Cattle dispersing spleen
This is a famous dish of the Dai people. The soup for dispersing beef spleen is green, and the vegetables are also green, with both bitterness and fragrance, both fresh meat and light vegetables. Niupi powder is made of bitter sausage of cattle with fresh beef or pork, fresh vegetables, onion, ginger, garlic, millet pepper and other condiments. When making, put it in a pot with chopped fresh meat, vegetables and seasonings, stir-fry for a while with high fire, add soup and simmer until the meat is cooked.
Spiced roasted Dai carp
Ingredients: a palm-sized Dai carp, chopped green onion, shredded ginger, Chili noodles, wild Chili noodles, wild coriander, refined salt and lard.
Practice: First, gut the Dai carp, wash it, soak it in warm salt water for a while, then take it out, add seasonings such as chopped green onion, shredded ginger, Chili noodles, wild pepper noodles and wild coriander powder into the fish belly, then close the fish belly, clamp it with bamboo chopsticks, slowly roast it on charcoal fire, and turn it over from time to time to make the whole fish yellow and fragrant, and then pour in a little lard to continue roasting for a while. Grilled fish has yellow skin and crisp bones, tender meat, rich flavor, spicy and delicious.
Bamboo glutinous rice
Ingredients: a few fragrant bamboos, a proper amount of fragrant glutinous rice, and a few pieces of zongzi leaves or plantain leaves in Xishuangbanna.
Practice: leave a knot at one end of the fragrant bamboo and open it at the other end. Wash the fragrant glutinous rice, then pour it into a bamboo tube (the rice is slightly more than four fifths of the bamboo tube), then pour in clear water, block the opening with zongzi leaves or banana leaves, leave it overnight, and then slowly bake it on a charcoal fire, turning it over from time to time, so that the outside of the bamboo tube will be roasted to brown. When the bamboo tube mouth emits heat and fragrance, you can take it out and tear off the bamboo skin, and eat it while it is hot.
This kind of rice has both the fragrance of bamboo and rice, and has a special taste, so it can be eaten with relish without side dishes. It will be icing on the cake and unforgettable if you can soak it in the herb braised eel soup.